Instructions

Heat the oil and garlic in a small saucepan over low heat, just until the garlic is very aromatic, about 2 minutes. Remove from the heat.

Build a charcoal fire in an outdoor grill and let it burn until the coals are covered with white ashes. In a gas grill, preheat on high.

Brush the zucchini with some of the garlic oil and season to taste with salt and pepper. Grill the zucchini, skin side down, until it begins to soften, about 3 minutes. Turn and cook until tender, 3 to 6 minutes more, depending on the size of the zucchini.

Cut each zucchini half at a sharp angle into 2 or 3 pieces and place in a bowl. Add the vinegar, mint, and the remaining garlic oil. Toss well.

Season with additional salt and pepper. Serve warm or cool to room temperature.

Recipe by:Chef Art Smith

Art Smith is the 2002 James Beard Award winner for his first cookbook, Back to the Table: The Reunion of Food and Family , Chef Art Smith is the personal chef of Ms. Oprah Winfrey and is also a contributing editor to O magazine.